Pimm’s Cup Ice Pops is an adult treat of a childhood favorite. A frosty treat for the summer months.
Summer is the perfect time to enjoy icy cold cocktails. From frosty blended drinks, to tall sweaty glasses filled with ice cubes that clink and slosh every time you lift them, there’s just something about raising a toast under the hot sun.
Of course, sitting alone under a shade tree isn’t so bad, either.
As much as I enjoy sipping, it’s no secret that I enjoy turning my cocktails into boozesicles even more. There were these Tequila Sunrise ice pops, and these cherry mojito ice pops, not to mention these lemon lime margarita creamsicles—and that’s just to name a few.
Sure, it’s convenient to have a portable frozen cocktail, but it’s the whimsy and nostalgia that get me every time.
Today’s edition of "embrace your inner child like an adult" comes in the form of an iconic cocktail, the classic Pimm’s Cup. Pimm’s No.1 is a dry gin-based liqueur that tastes faintly of fruit, botanicals, and spices with a deep amber hue that is made in Great Britain.
Although there are countless variations on a Pimm’s Cup, my favorite version is the original, which is made by pouring Pimm’s No.1 and fizzy lemonade over ice, then garnishing with mint, orange, strawberry, and cucumber. It’s ridiculously easy to drink (so drink responsibly) and entirely refreshing.
It doesn’t take much to translate the cocktail into a popsicle. A Pimm’s Cup ice pop has all of the same components, but it needs to be sweetened so that you can actually taste the flavors coming through (since cold tends to dull flavors).
That was just a matter of making a batch of simple syrup, and infusing it with the mint. Beyond that, you simply compose a mini-cocktail in a popsicle mold, sans ice cubes, and wait for the freezer to do its thing.
Enjoy these boozy popsicles anytime the craving hits, but wouldn’t it be fun to add a little whimsy to your next summer cocktail party by freezing a big batch to serve alongside the other drink options? And since we’re talking about summer cocktail parties, I think it would only add to the fun to have some other variations on a frosty cocktail, as well—this Negroni granita, in particular.
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Pimm’s Cup Ice Pops Recipe
Ingredients
- 8 ounces Sparkling Lemonade
- 3 ounces Minty Simple Syrup See note
- 2 ounces Pimm’s No.1 Liqueur
- 2 Strawberry
- 1 small Seedless Cucumber
- 1 Mandarin Orange
Instructions
- Stir the lemonade, simple syrup, and Pimm’s together in a measuring cup with a spout; let sit while you prepare the fruit (helps calm the fizz a bit if you let it settle).
- Hull the strawberries and cut each one into four slices. Peel the cucumber, then slice off 12 thin slices (use rest for something else). Peel the mandarin orange and separate the segments; if you see any seeds, pop those out. Choose the 4 prettiest segments, and eat the rest (you won’t need them in the ice pops.
- Divide the fruit evenly among the popsicle molds. Give the liquid ingredients a little stir, then slowly pour it into the molds, leaving 1/2-inch of headroom (the fizz will expand as it freezes). Freeze for 90 minutes (or until slushy), then add popsicle sticks, pushing and stirring the fruit around a bit to distribute while you’re at it.
- Freeze for another 4 to 5 hours, or until solid.
Notes
- To make Minty Simple Syrup, combine 1 cup sugar, 1 cup water, and a small palmful (about 2 leafy sprigs) of fresh mint leaves in a small pot; bring to a boil, stirring until all of the sugar is dissolved. Remove from heat and allow to cool completely. Lift or strain out the mint and pour the syrup into a jar; put a lid on and store in the refrigerator for 2-3 weeks. You can use this the extra to flavor cocktails, iced tea, and lemonade. (yield: about 1 1/2 cups)